I dusted my chicken chunks with finely ground peanut flour which acts like cornstarch to help keep the chunks of chicken separate and it also absorbs most of the juices as the chicken cooks so it browns and sears nicely without ending up cooking in its own juices. It isn't required but is nice to use if you have it. I buy a package of it and then keep it in the freezer to have available to use when I need it so it lasts for a long time. I added a sliced carrot, green spring onions and the steamed broccoli florets. To flavor my sauce, instead of using minced garlic and red pepper flakes separately, I simply used a tablespoon or two of my chili garlic sauce which gives you both garlic flavor and heat. If you don't want any spice, simply use minced garlic instead. I thicken my sauce, which begins with chicken stock for the liquid, with a rounded tablespoon or two of peanut butter. It works like a charm. You can make your sauce as thick or thin as you prefer. I snapped a quick photo below as well as the easy peasy recipe. Enjoy!
Kung Pao Chicken & Broccoli Stir-Fry
1-1/2 pounds boneless chicken breast, cut into 1-inch chunks
1 to 2 tablespoons peanut flour
4 cups fresh broccoli florets
2 tablespoons coconut oil
3 green spring onions, sliced
1 medium carrot, thinly sliced
1 cup chicken stock or broth (added 1/4 cup at a time, to desired sauce consistency)
1 to 2 rounded tablespoons peanut butter (more or less, to thicken sauce to desired consistency)
1 to 2 tablespoons organic gluten free Tamari sauce
1 to 2 tablespoons chili garlic sauce, or to taste
1/4 cup roasted peanuts
In a medium bowl, toss chicken chunks with peanut flour until they are evenly coated. In a large wok, place broccoli florets and 1/4 cup of water and heat over medium-high heat until boiling; cover and reduce heat to medium and steam for 3 to 5 minutes until broccoli is tender-crisp, or desired consistency. Drain broccoli in a colander and set aside. Carefully wipe any trace of water from the wok with a paper towel.
Add coconut oil to wok and heat over medium-high heat until hot. Add chicken chunks and stir-fry until lightly browned and cooked through, about 5 to 7 minutes. Add spring onions and carrots; cook for one additional minute. Push chicken towards the sides of wok, creating a well in the center. Add 1/4 cup chicken stock and peanut butter, stirring until melted. Add chicken stock in 1/4 cup increments until the desired thickness of sauce is achieved. Add Tamari sauce, chili garlic sauce, and broccoli; stir until evenly coated. Taste for seasoning and sauce consistency. Add additional peanut butter to thicken sauce or additional stock to thin sauce. Top with roasted peanuts.